Honey balsamic pulled pork
Ingredients
PORK
- 3 tablespoons (45 g) brown sugar, divided
- 2 teaspoons (10 g) garlic powder
- 2 teaspoons (10 g) chili powder
- 1 teaspoon (5 g) cumin
- 1-1/2 teaspoons (8 g) kosher salt, divided
- 3/4 teaspoon (4 g) freshly ground black pepper, divided
- 2 lb (900 g) boneless pork roast
- 6 cups (1.4 L) no-sodium chicken broth
- 2 tablespoons (30 ml) canola oil
SAUCE
- 1/2 cup (125 ml) balsamic vinegar
- 1 cup (250 ml) prepared barbeque sauce
- 3 tablespoons (45 g) honey
- 1 clove garlic, minced
- 6 soft buns
Directions
PORK
- Heat oven to 350°F (176°C).
- Stir together one tablespoon (15 g) brown sugar, garlic powder, chili powder, cumin, one teaspoon (5 g) salt and 1/2 teaspoon (3 g) pepper in a small bowl. Pat roast dry and rub with spice mixture.
- Heat oil in Dutch oven or large, oven-safe saucepan over medium high heat. Add pork roast and brown all over, turning occasionally, anywhere between 12-16 minutes (three to four minutes per side).
- Add broth and bring to a simmer. Cover and place in oven. Cook for three and a half hours, remove from oven and rest, covered for 30 minutes.
SAUCE
- Meanwhile, bring vinegar, barbeque sauce, remaining brown sugar, honey, garlic and remaining salt and pepper to a simmer in a small saucepan over medium-low heat. Cook until thickened, about 20 to 25 minutes.
- Drain pork juices and shred pork with two forks. Add sauce and stir to combine. Spoon mixture onto buns to serve.
